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Holy- moly!!! I just couldn't resist the temptation so I grabbed a pint out of the barrel to sample. This is sooo good I'm taking a gallon to Pa. next Friday to a meet with some fine folks from another forum. It may need only one more week in the barrel to get the profile I want. This happened...

I've luckily not had to raise ph for quite a few years now due to using the shells for a buffer.

Just curious on why you would use that? Calcium is a buffer to keep your levels stable, pickling lime can raise it quickly but to hold steady long enough for a 5 day ferment, I'd use the shells. It only uses what it needs and no more.

Most all ferments at 12-14% will be hot as hell with a sugar wash. all my ag mashes are .065-.075 and the taste is awesome. I tend to stick around those abv's with sugar washes too. Great point about the ph drop! My solution is drop a hand full of crushed oyster shells in the ferment on the...

I don't know personally but if you head over to homedistiller.org/forum you should easily find a good recipe. I did one last year with cinnamon, clove, vanilla bean and orange zest that turned out ok aged on med toast American white oak for about 6 months.

30 gal batch 5 Gal blackstrap molasses 16lb turbinado sugar 1 cup bread yeast 5 gal infected dunder Boil 5 gal h20 and mix sugar and moll until desolved, fill barrel till you hit the 30 gal mark aerate the hell out of it and pitch dry yeast straight on top. Before you fill to 30 gal add...

36 hours after adding sparkolloid, the mead dropped 90% clear. I went to prime the barrel with water but first checked the the inside and there was a little less than a pint of spirit in it...Of course I had to taste it and man was it delicious so I returned it and racked in the mead. I'll give...

Makes a nice neutral with proper cuts, what kind of still you going to use? In my experience a potstill needs multiple runs unless you run thumpers (2) A boka is a prime head to use if you have time and patience. A flute will be best but not everyone plays in a orchestra lol

Sorry Jay, it's been a hell of a week preparing for the hurricane. My setup is a 15.5 gal keg system, 3 of them. One is the boiler, the other two are thumpers. After fermentation I just rack the clear beer in the boiler and put the grains in the thumper (s) I had to take some braided ss and...

One of my goals as well, I'm sure I'll have enough to fill my needs and then some:)

No idea, I don't know much about them other than they make a fine brandy. I've not worked with them personally yet, my friend gave a pint of his brandy and it was delish. I'll freeze them till the trees are empty than do a small batch to get to know more about them and then go big. I would...

I would but I don't brew beer lol That may have to wait on my buddy IF I don't use them all first.

I just recently tasted a fruit after 3 years of seeing the trees and man oh man why did I wait sooo long to try them. It comes out they are persimmons and ALOT of them too, I did some research to find out what they were and I'm sure glad I did.

Sounds good Jim, however...I've decided not to add the fruit yet because this is a very good traditional and I've recently came into some really good 5 gal bourbon barrels for CHEAP! Once I rack this one out of primary I'm aging it on oak. I do have the honey for another batch and will start...

No doubt AK, But with them selling a fifth for 100 bucks....I'll just take the barrels for 50 with some of their goodness in them. lol Bret, I've also been thinking of another mead to follow the traditional and I have 3 gallons of raspberry melomel that isn't quite up to par so it may have to...

My traditional is now stabilized at .010 I degased one last time and added sparkolloid and in hopes in a week or two its ready for the barrel. The recipe was 17.5 lb raw clover honey 71-B yeast rehydraded in must and water Sna fermaid o Degas twice daily It now sits at 64° f since I have no...

I'm buying as funds are available and my wife doesn't kill me. The head distiller said he'll let me know as they're ready to be emptied.

A new way of crushing and juicing all in one splat. lol Sorry, couldn't resist :)

Try cubes from the brew shop, they're already toasted to which ever level you like. I use them after primary and mostly clear. Apples sounds good too!

Yea, all 3 of my runs with baby food jars. When I do bourbon or rum I collect in pints until I get to the hearts then go back to pints when I detect tails. Fruits seem to have the best flavors in the heads, the hearts are pretty boring until that addition of the heads at blending. I proof...